Fixed Deck

Pavailler Opale Electric Deck Oven

The Pavaller Opal Style Oven is ideal for a traditional baking on a deck, thanks to a perfectly homogeneous distribution of the heat in each baking room and to the separated setting of the bottom and the top. Versatile, it will be the ally of your products, even the most refined.

Reactivity and energy savings

An automaton programmable manages the energy saves by cyclic rotation during the oven is ON. This regulation system enables to limit the total power conserving a good reactivity at each floor. Thermal insulation is ensured by rockwool panels from 100 to 140mm of width according to the walls, for an improved security and an optimal energetic productivity.

Steam production

The steam generator partly based on the inferior part of the oven, is heated by 3 resistance shielded stainless steel. Steam production is important and sufficient to the most intensive rates.

Control panel readable and easy to program

Common operations, such as the change and the display of the bottom and top temperature of the floors, are immediately available and easy to program. And that, thanks to an innovative system of real-time clock with programmable start up, enables an effective management for deferred baking.

Important baking surface for a little surface on the ground floor.

Independent regulation of the bottom and the top.

Steam generator with independent operation and important steam production.

Security thermostat on each floor and on the steam generator.

Command ON/OFF to switch off the steam generator.

Optimal electric productivity for energy saves.

Very good insulation of the oven as well outside as between the decks = limited heat losses = energy saves.

Front entirely made of brushed stainless steel.

Half way unlocked thanks to the exclusive Pavailler system.

Control panel and glass handling on the right or on the left.

High output hood extractor (around 1000m3/h).

Resistance recessed ensuring an optimal protection against all kinds of shocks.

Ergonomics handles with hub cap.

Clock with real-time display. Start of bake programmable at HH:MM by 7 days.

Models Y13 through Y15

Deck Ovens

Y13 / 72

Y13 / 85

Y14 / 72

Y14 / 85

Y15 / 85

C

D

E

C

D

E

C

D

E

C

D

E

C

D

E

Doors / Deck

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

Decks

3

3

3

3

3

3

4

4

4

4

4

4

5

5

5

Useful Door Width

720 mm

850 mm

720 mm

850 mm

850 mm

Damper on last deck

Yes

Yes

Yes

Yes

Yes

Damper on all decks

Optional

Optional

Optional

Optional

Optional

Useful baking Depth

1645

2060

2475

1645

2060

2475

1645

2060

2475

1645

2060

2475

1645

2060

2475

Baking Surface (m²)

3.55

4.45

5.35

4.2

5.25

6.3

4.75

5.95

7.15

5.6

7

8.4

7

8.75

10.5

Width (mm)

1385

1385

1385

1530

1530

1530

1385

1385

1385

1530

1530

1530

1530

1530

1530

Depth

2675

3110

3525

2570

2990

3400

2695

3110

3525

2570

2990

3400

2570

2990

3400

Height

2250 mm

2250 mm

2250 mm

2250 mm

2250 mm

Dimensions (D) without table, with hood

2440

2855

3270

2440

2855

3270

2440

2855

3270

Size FrontBrick Version

1540 mm wide

1540 mm wide

1695 mm wide

Height with extractor *

2680 mm

2680 mm

2680 mm

2680 mm

2680 mm

Power (Kw) **

21

22

24

23

25

27

28

30

33

31

34

38

34

39

43

Total Weigth (kg)

1510

1710

1910

1650

1850

2050

2010

2110

2210

2100

2200

2300

2510

2640

2760

Total Weight (Kg)
Front Brick Finishing

1910

2110

2310

2410

2510

2610

2910

3040

3160

Models Y23 through Y34

Deck Ovens

Y23

Y24

Y33

Y34

C

D

E

C

D

E

C

D

E

C

D

E

Doors / Deck

2

2

2

2

2

2

3

3

3

3

3

3

Decks

3

3

3

4

4

4

3

3

3

4

4

4

Useful Door Width

1440 mm

1440 mm

2160 mm

2160 mm

Damper on last deck

Yes

Yes

Yes

Yes

Damper on all decks

Optional

Optional

Optional

Optional

Useful baking Depth

1645

2060

2475

1645

2060

2475

1645

2060

2475

1645

2060

2475

Baking Surface (m²)

7.1

8.9

10.7

9.5

11.85

14.25

10.65

13.35

16.05

14.2

17.8

21.4

Width (mm)

2110

2110

2110

2110

2110

2110

2830

2830

2830

2830

2830

2830

Depth

2695

3110

3525

2695

3110

3525

2675

3110

3525

2695

2830

3525

Height

2250 mm

2250 mm

2250 mm

2250 mm

Dimensions (D) without table, with hood

Size FrontBrick Version

2265 mm wide

2265 mm wide

Height with extractor *

2680 mm

2680 mm

2680 mm

2680 mm

Power (Kw) **

38

42

46

52

58

64

52

58

64

73

83

90

Total Weigth (kg)

2710

2860

3010

3110

3210

3310

3400

3430

3510

3610

3710

3925

Total Weight (Kg)Front Brick Finishing

3510

3660

3810

3910

4010

4110

* Height given with extractor in vertical position, possibility to put in horizontal position.
** As option, possibility to optimize the total power installed of the oven in case of lack of power suupplied.

Stone Deck Ovens

Convection Ovens

What are Rack Ovens?

Artisan style breads are best baked in a stone based deck oven. The stone will give you a good even heat, and the bottom heat, (elements under the stone)and the top heat, (ceiling elements in the chamber) can be independently adjusted. The stone deck oven will also bake all other products. They are available in gas or electric.

These ovens are standard fan forced ovens, where the trays are hand loaded into the oven. They are generally available in 4,5,6 or 10 tray capacity, and various tray sizes. These ovens are good for baking muffins, and pastries. They are a lot smaller and will go on a bench top. These ovens are generally your entry level commercial ovens.

Rack ovens are fan forced ovens, where the product is baked on trays, loaded in a rack, which can be wheeled in and out of the oven. This makes loading the oven quick and efficient, saving time. These ovens are best suited to high volume baking and generally take up less space than deck ovens. Rack ovens are available with rotating racks ( turning rack ) or static racks (doesn't turn). With the rotating rack ovens, you tend to get a more even bake than you would with a normal convection oven. Rack ovens with a variable fan speed, will allow you to bake "soft products" by adjusting the fan speed. Rack ovens are available in gas or electric.

Extensive Range

Boasting a veritable “who’s who” of brand names — Pavailler, Bertrand – Puma, CFi, Rollmatic, Roll Rex, Buhtz, and Beldos, Australian Bakery and Pizza offer up–to–the–minute solutions for every bakery operation, and are proud to be able to balance the needs of the business with the wants of the baker.

Disclaimer

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